Description
This Raspberry Cream Pie features a buttery graham cracker crust filled with a luscious cream cheese and whipped cream filling, topped with a fresh, sweetened raspberry sauce. Perfectly chilled, this easy no-bake dessert combines creamy textures with vibrant fruit flavors for a refreshing and elegant treat.
Ingredients
For the Crust
- 14 Graham Cracker Sheets
- 8 Tablespoons Unsalted Butter (1 stick, melted)
Cream Cheese Filling
- 12 ounces Cream Cheese (softened)
- 1 cup Powdered Sugar
- 1 3/4 cup Heavy Cream
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Raspberry Sauce
- 1 cup Sugar
- 12 ounces Fresh Raspberries (or frozen)
- 3 Tablespoons Cornstarch
- 2 Tablespoons Water
Whipped Cream Topping
- 1 1/2 cups Whipped Cream
- 1/4 cup Powdered Sugar
- Fresh Raspberries for garnish
Instructions
- Prepare the Crust: In a food processor, pulse the graham crackers and melted butter together until the mixture is fine and crumbly. Press this mixture firmly into the bottom and up the sides of a 9-inch deep dish pie plate, using the bottom of a glass to compact it evenly. Place the crust in the freezer for 15 minutes to set.
- Make the Cream Cheese Filling Option A: Using a stand mixer, whip the softened cream cheese, powdered sugar, and heavy cream together for 4-5 minutes until the mixture is light, fluffy, and stiff peaks form. Add vanilla extract and mix briefly to combine.
- Make the Cream Cheese Filling Option B: In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold in the vanilla extract and carefully fold the whipped cream into the cream cheese mixture to maintain fluffiness.
- Chill the Filling: Cover and place the cream cheese filling in the refrigerator to chill while you prepare the raspberry sauce.
- Prepare the Raspberry Sauce: In a medium saucepan, whisk together water and cornstarch. Add sugar and raspberries, and bring to a boil over medium heat, stirring frequently.
- Cook the Raspberry Sauce: Once boiling, continue cooking for about 3 minutes until the sauce thickens. Use the back of a spoon or whisk to mash the raspberries slightly to release flavors and create a smooth consistency.
- Chill the Sauce: Transfer the raspberry sauce to a bowl, cover it, and place it in the refrigerator to chill and set completely before assembling the pie.
- Assemble the Pie: Spread the chilled cream cheese filling evenly into the prepared graham cracker crust. Spoon the cooled raspberry sauce layer on top of the cream cheese filling, spreading gently to cover.
- Chill the Pie: Cover the assembled pie and refrigerate for at least 3-4 hours to allow it to set firmly. For a firmer texture, refrigerate overnight or freeze for 1 hour followed by additional refrigeration.
- Optional Whipped Cream Decoration: Whip the remaining heavy cream with powdered sugar until soft peaks form. Pipe the whipped cream around the edges of the pie and garnish with fresh raspberries before serving.
Notes
- You can use frozen raspberries for the sauce; just thaw completely before cooking.
- Be gentle when folding the whipped cream into the cream cheese mixture to keep the filling light and airy.
- Chilling times are important for the pie to set properly—plan ahead to allow sufficient refrigeration.
- Use fresh raspberries for garnish to enhance both appearance and flavor.
- This pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
